In a 4-quart saucepan, heat oil over medium heat. Add garlic, chorizo, tomato sauce, sofrito and sazón and cook for 5 minutes, stirring often. Add garbanzos, water and chicken bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with adobo. Serve with white rice on the side.